Chicken Italian Recipe
Chicken Italian Recipe photo by Taste of Home
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Chicken Italian Recipe

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This hearty chicken dish is sure to please. A friend gave me the recipe years ago, and I've since added a couple ingredients of my own.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 10 servings


  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1 can (8 ounces) tomato sauce
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed
  • 1 pound Italian sausage links, sliced
  • Hot cooked spaghetti

Nutritional Facts

1 each: 296 calories, 15g fat (4g saturated fat), 71mg cholesterol, 995mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 24g protein.


  1. In a large roasting pan, combine the first 13 ingredients. Place the chicken and sausage over tomato mixture.
  2. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear, basting occasionally with sauce. Serve with spaghetti. Yield: 10 servings.
Originally published as Chicken Italian in Country April/May 2003, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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